Saffron, Spanish

Our Spanish saffron comes from the dried stigmas of the Crocus flower. It is the most expensive spice in the world due to its harvesting process. It is now recognized as the highest quality of its kind.  Saffron has been used to flavor and color food since ancient times. It's flavor is subtle and has a slightly floral aroma.

Use Saffron in rice dishes, such as paella or risotto.  A pinch adds brilliant color, aroma and flavor. It also goes well with poultry, vegetables, and desserts. It is best to add Saffron early on in cooking so its flavor can infuse into the other ingredients.

Suggested use: Crumble a few threads and steep in warm water or broth for 20 - 30 minutes.  Use as directed in recipes.